Mix sugar, oil and water.
Add cake mix, instant chocolate pudding, eggs, and sour cream.
Mix well.
Stir in chocolate chips.
Pour into a greased and floured tube pan.
Bake at 325\u00b0 for 50 to 60 minutes.
Cool in pan a few minutes and then turn out onto serving plate.
Either sprinkle with powdered sugar or ice immediately while still hot with Chocolate Frosting.
Mix together with a spoon, not an electric mixer.
Pour into a 9 x 12-inch cake pan and bake at 350` for 35 to 40 minutes.
Preheat oven to 350\u00b0.
Put box cake mix in a large bowl and add eggs and oil.
Mix well until the batter shows no lumps. Using teaspoon, drop batter about 2 inches apart on an ungreased cookie sheet.
Bake for 8 to 10 minutes.
Be sure to let them cool before serving with a cold glass of milk.
To make these cookies extra special, you can add some raisins, nuts, or chocolate chips. Simply delicious!
Mix 1/2 box cake mix, butter, vanilla, peanut butter and eggs together.
Add other 1/2 box of cake mix, then stir.
Preheat oven to 400\u00b0.
Drop dough onto cookie sheet; bake until brown.
Combine box cake mix, oil, instant pudding, ginger ale, eggs, and pecans.
Pour into a 13 x 9-inch pan that has been greased and floured.
Bake at 350\u00b0 for 30 minutes. Cool and add topping when ready to serve. For topping the cake, mix cool whip, milk and pistachio instant pudding mix. Pour over cake and let set.
Mix cake mix and lemon pudding, then add eggs, lemon extract, lemon juice and oil.
Beat with mixer well.
Cook on 350\u00b0 for 45 to 55 minutes.
While cake is cooking make the glaze.
Combine box cake mix, oil, instant pudding, ginger ale, eggs, and pecans.
Pour into a 13 x 9-inch pan that has been greased and floured.
Bake at 350\u00b0 for 30 minutes. Cool and add topping when ready to serve. For topping the cake, mix cool whip, milk and pistachio instant pudding mix. Pour over cake and let set.
Remove 2/3 cup cake mix to be used later.
In remaining cake mix, add 1 egg and melted butter.
Mix well.
Pat into 9 x 13-inch pan sprayed with shortening.
Bake at 350\u00b0 for 20 minutes.
Let cool.
Mix corn syrup, brown sugar, eggs, vanilla, remaining cake mix and pecans.
Pour over crust and place in oven at 350\u00b0 for 30 minutes.
Cool thoroughly (maybe overnight).
Cut into bite size squares.
>with vegetable oil spray. Set the pan aside.
Place the cake mix
Grease and flour tube pan.
Combine and bake at 325\u00b0 for 55 to 60 minutes.
You may use any flavor that you prefer, i.e. lemon cake mix and lemon pudding mix or white cake mix and vanilla pudding mix, etc.
oda into the cake mix - nothing else; no eggs, no
egrees.
Pour the cake mix into a mixing bowl.
Mix box cake mix according to directions on package.
Cream cream cheese until soft.
Add eggs to cream cheese and beat well.
Add lemon cake mix (not the pudding variety) and 3/4 cup of milk, blending well.
Bake in a greased and floured 9-inch tube or Bundt pan at 350\u00b0 for 30 minutes.
Reduce heat to 325\u00b0 without opening the oven door.
Bake another 30 to 35 minutes longer.
Cool.
Dust with powdered sugar.
Preheat oven to 350\u00b0.
Grease and flour 9 x 13 pan.
In a large mixing bowl, mix the cake mix, oranges with juice, melted butter, oil, eggs and pineapple juice. Blend on low speed for 1 minute. Scrape down sides and mix on medium speed for 2 more minutes.
Pour mixture into prepared pan and bake for 22 minutes or until toothpick inserted in center comes out clean. Cool. Frost.
Mix dry cake mix, egg and Cool Whip.
Roll into balls in powdered sugar and bake at 350\u00b0 for 10 minutes.
Mix first 6 ingredients together.
Grease lightly and flour 9 x 13-inch pan; pour pumpkin mixture in pan.
Sprinkle cake mix over mixture.
Drizzle butter over dry cake mix.
Sprinkle chopped nuts on top.
Bake at 350\u00b0 for 50 minutes.
Serve topped with Cool Whip.
Mix well; drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheet.
Bake at 350\u00b0 for 8 to 10 minutes.
(I have found that cake mixes with pudding do not work as well.)
Optional:
Put slivered almonds in pan before you put mix in.
Grease and flour a 13 x 9-inch pan.
Combine milk and pudding into a medium saucepan.
Stir over medium heat until pudding comes to a full boil.
Remove from heat and stir in dry cake mix.
Do not overstir.
Spread evenly in cake pan.
Sprinkle on chocolate chips.
Bake at 350\u00b0 for 30 to 45 minutes.